HOME > Chowhound > Home Cooking >


Help! Too many ripe avocados! Need recipes fast!

I am in possession of several ripe avocados and have already done tortilla soup and guacamole. Any creative recipes that use lots of the green fruit will be appreciated!

  1. Click to Upload a photo (10 MB limit)
  1. I can't offer any suggestions, but just wanted to mention that to someone in the cold northeast, having too many ripe avocados sounds like a delicious problem! Enjoy!

    1. I ran into this problem and decided to make guacamole and freeze it. I made it like I normally do and put the guac in a freezer sandwich bag, make sure you squeeze out all air! It's great in a pinch as a quick appetizer to serve. It defrosts pretty fast.

      1 Reply
      1. re: Hellolaura

        I've done this as well - and if you have a food saver to vaccum seal it, all the better!

      2. Mashed avocado on warm, buttered whole grain toast for breakfast. Lay it on thick. A little salt and pepper-- yum!!

        1 Reply
        1. re: sqboo

          Or mashed thickly on sourdough toast with a squeeze of lime and a sprinkle of coarse salt. Oh my!

        2. as Helolaura said, you can freeze guac...but you can also just freeze the avocado flesh for other uses. halve, quarter, dice or mash - whatever will be most convenient when you defrost - and store in freezer bags.

          5 Replies
          1. re: goodhealthgourmet

            glad to know this we get inundated with Fla avocados in summer - last year we had 2 gardening sacks full of them.
            so they don't go brown if you freeze them in halves? without the pit presumably?

            1. re: smartie

              yes, remove the pit. i coat the halves thoroughly with lemon or lime juice to preserve the color...or in the case of mashed or pureed, add about a generous teaspoon of juice per avocado. freezing *does* have some effect on the texture of the frozen halves, but i do it anyway because i like to have the option of controlling the consistency when i'm ready to use them. but the frozen puree hold up beautifully.

              1. re: goodhealthgourmet

                You can also freeze them whole, still in the skin. Great smeared on a sandwich or for guac.

                1. re: just_M

                  interesting...how does that do with the browning?

                  1. re: geminigirl

                    They are perfectly green when defrosted and cut open. Although I always add acid for guac or the the cut half or eat it right away on the sandwich. I guess I'll have to let it sit next time to see if freezing changes the oxidization. Interesting indeed.

            1. Avocados got really, really cheap here a couple of weeks ago--beautiful Haas ones--so we simply peeled, mushed them up, added lime (to save the color), packed into freezer containers with *just* enough headroom (so that there would be little air space when frozen) and popped them in the freezer.

              Yay! EIGHT PINTS of potential guacamole, etc. Tonight we thawed out our first batch and it was just delicious...we put it in a garlic/chicken/tortilla soup.

              1. Avocado soup - but I sub veggie broth and sometimes use more broth and less milk
                Avocado salad dressing

                  1. re: Mikeander

                    I must admit your diet sounds unappealing.

                  2. how about avocado pound cake?

                    i've been wanting to try this : http://www.joythebaker.com/blog/2010/...

                    if you do report back!

                    8 Replies
                    1. re: chocabot

                      This was delicious along with JTB's chocolate avocado cake with avocado buttercream frosting. I ran across a chocolate, avocado and banana bread that looked exceptional too and was gluten-free. http://www.manifestvegan.com/2010/03/... That's up next!

                      1. re: HillJ

                        HillJ, thanks so much for posting this link - it's right up my alley and looks fantastic...can't wait to try it!

                          1. re: goodhealthgourmet


                            Oh and this one, which started the whole gluten-free love affair was incredibly flavorful.

                            1. re: HillJ

                              you're the best :) i may hold off on the clementine cake, because even though it looks wonderful, this year's crop has been tasteless. but those cookies sound terrific! i may try them with coconut oil in place of the Earth Balance.

                              BTW, i recall you asking a question recently about a GF flour or something related, but i didn't know you were on such a kick! what prompted the new interest in GF baking?

                              1. re: goodhealthgourmet

                                My daughter, a restaurant school director, sees a need/call for/trend towards gf menus....she's also convinced all of us of the health bennies and the baking in particular has fascinated me. Btwn the raw food snacks I've been experimenting with and the gf baking...I'm learning alot about valuable subs and flavor partnering.

                          2. re: HillJ

                            I just made this cake on Sunday and it was so delicious. Hubby and coworkers also loved it!

                            1. re: nmurawsk

                              Oh I'm thrilled to hear you enjoyed it nmurawsk! We've seen a real trend towards using avocados in baking lately-so good too!

                        1. In addition to the other excellent suggestions, we like Michael Chiarello's Grilled Avocado Green Goddess Salad Dressing.

                          1. http://coutureauchocolat.com/avocado-...

                            Something like this really appeals to me when I want a rich creamy lunch, simple prep.

                            3 Replies
                            1. re: HillJ

                              Wow, those pictures made my want some! 1/4 olive oil seems a bit much though, other than that - yum!

                              1. re: enbell

                                It was and this blogger wrote:
                                1/4 cup of olive oil (or just enough to bring everything together)
                                depending on the ripeness of your avocados...you adjust the oil.

                                1. re: HillJ

                                  Yeah I saw that, good to know 1/4 was too much for you as well, I'll be careful on my end also :)

                            2. Thanks to everyone for your suggestions!

                              I liked the ice cream idea but wasn't willing to hassle with the rock salt and ice required by my cheapo ice cream maker. I tried the avocado soup recipe with mixed results-- my brother thought it tasted like diluted avocado dip. My crab and avocado salad was more successful-- crab, avocado, tomato, red onion, cilantro, olive oil, vinegar, lemon juice. 2nd time I added some garlic and hot sauce.

                              Only have one left. After a rest I'll have to try one of those cake or bread recipes.

                              1. Make a bechmel sauce and warm slices of good quality ham and slices of avacado. Serve over pasta w/ parm cheese.

                                1. Avocado Fruit Kabobs
                                  1 fresh pineapple (I bought fresh cubes of melons and pineapples in produce dept)
                                  3 large California avocados peeled
                                  2 Pints strawberries, hulled
                                  Cubes of California cheeses (Monteray Jack, goat cheese)
                                  Mixed salad greens
                                  Sweet Herbed Dressing

                                  Instructions Remove peel from pineapple. Cut in half lengthwise; remove and discard core. Cut pineapple pulp into 1/2-inch pieces. Cut avocado into 1/2-inch pieces. Arrange pineapple, melons, avocado, cheese cubes and strawberries on skewers, beginning and ending with pineapple. Arrange over salad greens, and drizzle with Sweet Herbed Marinade. Serve immediately. Makes 12 servings.

                                  Sweet Herbed Dressing: 1/4 cup honey 3 tablespoons fresh lime juice 1/4 cup fresh cilantro leaves /4 cup fresh mint leaves 1/4 cup fresh parsley leaves 1/2 teaspoon paprika /4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried crushed red pepper 1/2 cup olive oil Process first 9 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Makes 1/2

                                  Avacado Salsa 1 ripe avocado
                                  1 tomato
                                  1 tsp fresh cilantro
                                  1 lemon
                                  1/2 c. vinegar
                                  1/4 c. olive oil
                                  Chop, deseed, peel and dice the avocado. Cut tomato in half and deseed. Chop into chunks about the size of the avocado. Finely chop the fresh cilantro and mix together all together with the vinegar & olive oil. Squeeze lemon juice on the mixture. Toss to combine. Salt and pepper to taste.

                                  Note: I like to use limes sometimes instead of lemon. Just my taste. If using as a dip, dice the avacado & tomato a bit smaller. The large dip I use on grilled fish.

                                  AVOCADO FRIES

                                  Time: 30 minutes. Crunchy on the outside, creamy and nutty inside, these fries are totally over the top.
                                  Yield: Serves 6
                                  • Canola oil for frying
                                  • 1/4 cup flour
                                  • About 1/4 tsp. kosher salt
                                  • 2 large eggs, beaten to blend
                                  • 1 1/4 cups panko (Japanese bread crumbs)
                                  • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
                                  1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
                                  2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
                                  3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.
                                  Note: Nutritional analysis is per serving.
                                  Nutritional Information Calories: 271 (70% from fat) Protein: 5.5g Fat: 21g (sat 2.6) Carbohydrate: 16g Fiber: 2.1g Sodium: 119mg Cholesterol: 71mg

                                  1. I love avocados in scrambled eggs--I fry them a little first in butter with jalapeno and then pour in the eggs and scramble. They just kind of melt in.

                                    1. If you have access to a smoker, this chilled smoked avocado soup with smoked shrimp is fantastic.


                                      We're having it for dinner tonight, and tomorrow I'm smoking up a bunch of avocados and shrimp to vacuum pack and freeze for summer chilled soup.

                                      1. In case you ever have this "problem" again, I have a couple friends from the Philippines who LOVE LOVE LOVE avocado milkshakes. Looked up some recipes online...some are as easy as avocado, milk, lots of sugar, and ice. Some used condensed milk. Some used ice cream. Holy richness...I've never had one myself.

                                        1 Reply
                                        1. re: mmmmangos

                                          i add avocado to my protein shakes all the time. it's delicious!

                                        2. Another one for next time:

                                          CHOCOLADO PUDDING

                                          ~3-4 servings

                                          2-3 ripe avocados
                                          7 ½ Tbs unsweetened organic cocoa (chocolate) powder (Dagoba, etc.)
                                          ½ cup agave nectar OR pure maple syrup
                                          splash vanilla extract
                                          pinch sea salt
                                          dash cinnamon

                                          Peel the ripe avocados and blend them in a Cuisinart/food processor.
                                          Add chocolate/cocoa powder, vanilla, sea salt and cinnamon. Blend.
                                          Add agave or maple syrup and adjust the amount for sweetness.
                                          Keep blending in your Cuisinart until creamy with a pudding-like consistency.
                                          Eat or refrigerate, serve w/fresh berries.

                                          1. Substitute them for the garbanzo beans in your favorite hummus recipe...Amazing!
                                            Use your food processor or blender and zap the avocados with cilantro, a few chopped tomatillos or green tomatoes, garlic, lime, salt, a bit of extra virgin olive oil, then combine it with a small amount of sour cream, and you'll have a great green salsa (great with chips or on tacos)...Whiz them in a blender or processor with some Paul Newman Olive Oil dressing and some Sour Cream and you have a great dressing for your salad greens...Give them away to a friend or family...They'll love you for it...

                                            1. Avocado Salad
                                              2 ripe avocados
                                              1 ruby red grapefruit
                                              1 fennel bulb
                                              1 small red onion
                                              5 basil leaves
                                              olive oil
                                              fresh cracked pepper, I use a combination of black and white
                                              Maldon or other good quality salt

                                              Cut the basil into a chiffonnade, slice the fennel, red onion, then the avocado, put them into a bowl & juice 1/2 the lime over the avocado immediately. Cut the grapefruit into supremes over the same bowl, as to catch the juices, dash in 2 tablespoons of really tasty extra virgin olive oil, fold everything together, spoon onto serving plates, then sprinkle with Maldon salt; I love the crunch it adds!

                                              1. I recently saw a recipe for an avocado pie. I think it was in the Food Network magazine, so it's likely available on the Web site. I remember it used two avocados, some sweetened, condensed milk, lemon juice and lime juice, and I thought it likely taste like a key lime. The condensed milk isn't terribly healthy, but it seems the avocados take the place of all the egg yolks, which is good, and you don't bake it, which saves heating up the kitchen in the summer.

                                                1 Reply
                                                1. An avocado body pack is very posh and does wonderful things for your skin. It gets rid of a bath tub full of avocados as well.

                                                  1. It's too late for charlie but for others. You could freeze them. Cut them in half remove pit. Leave skin on. Suck them down in a foodsaver bag and freeze them. You could remove the skin if you like....no biggie. You could also smash or dice them and freeze them.